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Pumpkin Spice & White Chocolate Cheesecake + Two Variations

Pumpkin Spice & White Chocolate Cheesecake + Two Variations
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication. The only aspect of this dessert that gave me pause was marbling the two cheesecake batters. This time, I poured large dollops of alternating batters, side-by-side, in one layer and again in a second layer. Pumpkin Spice & White Chocolate Cheesecake Pumpkin and white chocolate are an unexpected and completely harmonious flavor pairing. Base ¼ cup fine, dry, chocolate cookie crumbs Topping 2 cups sour cream ½ cup sugar 1 teaspoon vanilla Serves 8-12. Variations

Chocolate Truffles Recipe Please welcome guest author Garrett McCord who is helping us get ready for Valentine’s Day with these easy-to-make chocolate truffles. ~Elise Want to show me romance and sweep me off my feet? Then cook for me. Flowers are a sweet gesture, but I don’t have a vase so they end up sitting on my table in an Indiana Jones Big Gulp cup and then my cats end up eating them anyway. No, if you want to make me swoon, then cook for me. Truffles are the simplest of candy to make; cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious. Ingredients Basic truffle ingredients 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces1/2 cup of heavy whipping cream1 teaspoon of vanilla extract Optional base flavorings: Mint leaves (1 bunch, stems removed, chopped, about 1 cup)Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)Amaretto (1-2 tablespoons)Almond extract (1 teaspoon) Truffle coatings

Cranberry Oat Spice Cake with Coconut, Chocolate, and Pecans I try to keep a well stocked pantry. I never want to be without ingredients like vanilla, spices, chocolate chips, oats, dry fruit, and many other items I deem essential to my happiness. My well stocked, and organized, pantry has made many a recipe on this site possible. This ‘kitchen sink’ cake was a HUGE hit with my co-workers. Cranberry Oat Spice Cake with Coconut, Chocolate, and Pecans Author: Kelly Jaggers Recipe type: Dessert Prep time: Cook time: Total time: Serves: 12 Heat the oven to 350 F and spray a 12-cup bundt pan with non-stick cooking spray. Spoon the icing over the cake, letting it run down the sides. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog.

The Best Original New York Style Cheesecake! | niner bakes …at least for me. You guys have no idea how long I have been looking for THE recipe. I absolutely LOVE NY Style Cheesecake, and THIS recipe is the ULTIMATE! A couple sneak peaks… This is it. I AM IN LOVE. On the web there are sooo many recipes that promise to be the one. Please read on to get the ultimate no-crack New York Cheesecake recipe. Prep Time 25 minutesBaking Time 75min + 1hr + 8hrs in refrigerator (or better: overnight)Difficulty Medium For the Cheesecake’s Crust: 11-14 Graham Crackers or any other type of wheat cookies6 tablespoons melted butterbutter for pan (important: room temperature)2 tablespoons sugarpinch of salt For the Cheesecake (one 10-inch cake): 3 1/2 pounds (7 eight-ounce packages) philadelphia cream cheese (important: room temperature)2 1/4 cups sugar1/2 cup all-purpose flour1 cup sour cream (important: room temperature)1 1/2 teaspoons pure vanilla extract5 large eggs (important: room temperature) 1. 4. 5. 6. 7. 11. 12. 13. 16. Now bake your cake.

Lemon Cheesecake with Gingersnap Crust Recipe at Epicurious photo by Mark Thomas yield Makes 16 servings Bake the cheesecake at least one day ahead so that it has enough time to chill. Crust 2 cups ground gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Filling 5 8-ounce packages cream cheese, room temperature 2 cups sugar 1/4 teaspoon salt 7 large eggs 3 cups (24 ounces) sour cream 2 tablespoons (packed) finely grated lemon peel 2 tablespoons fresh lemon juice Preparation For crust: Preheat oven to 350°F. Stack 3 large sheets of foil on work surface. For filling: Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Place wrapped cake pan in large roasting pan. Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Test-kitchen tips The pan: It must be three inches high to hold all the filling.

Pretzel M&M Oatmeal Cookies Crushed Pretzel M&Ms lend a crunchy and a sweet and salty bite to some chewy oatmeal cookies. Pretzel M&M Oatmeal Cookies In the world of cookies it would seem that adding candy to cookie dough might be overkill, but not so. Candy plus cookie equals, three words: holy freak’n goodness, especially when it comes to these M&M Pretzel candy. Here’s the thing. A warm cookie sheet on the other hand will be greeted with eager hands and ready to-go milk glasses for dunking. I guess if I can’t come in first, being second to my favorite baker is pretty darn good to me. Now that I have your curiosity peaked for my next cookie post . . . stay tuned. A few notes: I bypassed crushing the Pretzel M&Ms in a food processor, because if you have ever tried to crush candy in one-it’s earsplitting. M&M Pretzel Oatmeal Cookie Makes 31/2 dozen cookies | Preparation: Line bake sheet with parchment. Ingredients: Instructions: 1. 2. 3. 4. 5. Cookies will keep 2-3 days in a tightly sealed container.

More Chocolate, This Time of the Warm Molten Variety I have a secret to share: you know the sexy, ubiquitous warm molten chocolate cakes that appear on many a Valentine’s Day menu? I’ve never made them before. At least, not until last weekend, when I decided this was an omission in my repertoire I needed to rectify. After going through several recipes, I decided that the version where you place a ball of ganache in the middle of the batter was the way to go. This ensures that the while the cake bakes up light and delicately souffléd, the center melts into a sensual liquid flow. Making ganache truffles also gave me the opportunity to play around with recipe and create two versions – one for each of the fabulous presents I received last week! The wonderfully talented and thoughtful Ivonne sent me a box full of sweet surprises, which included a jar of her own vibrant blood orange syrup. If the first version is an effervescent modern painting, the second, Molten Chocolate Matcha Cake with Tonka Bean Crème Anglaise – is a serene Zen garden.

~Churro Cheesecake Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat! I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess! Well, I didn’t mess it up this time! In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up. They’re such a fun way to bring a State Fair feel to your wintery holiday table! And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?! What you’ll need for 24 happy people: 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls 2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened 1 tsp. 1 egg, slightly beaten 1 cup Sugar..divided 2 Tbsp. ground cinnamon 13×9″ baking pan Directions: Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Spread it evenly onto the crust. NOW it’s Churro-fied…

Vanilla cheesecake with strawberry compote 8th December 2011By GuestPhotography by Adam A few weeks ago the industrial design team in Dunedin had a shared morning tea to celebrate a couple of birthdays. Annie made this beautiful cheesecake; it was so good we persuaded her to share her secret recipe with everyone! “I can’t remember ever having cheesecake when I was little… my mum wasn’t that into food; cooking or baking was merely a chore to her. Her signature dish was a sponge cake, but made from an instant cake packet – add some water and eggs and voila! “This cake requires a few hours cooling before serving so is best made the day before. Cheesecake base 120g unsalted butter 250g digestive biscuits Cheesecake filling 2 vanilla pods, split and scraped (or 2 tsp vanilla extract) 750g full fat soft cream cheese, at room temperature 200g brown sugar 2 tbsp plain flour 150ml sour cream, at room temperature 4 eggs, at room temperature Strawberry compote 500g fresh strawberries 50g brown sugar ¼ cup water